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Ingredients:
- Sweet Potato – 1, cut into chunks
- Carrots – 2, peeled, cut into chunks
- Potatoes – 3, scrubbed and halved
- Zucchinis – 2, cut into cubes
- Garlic – 1 to 2 heads, tops trimmed and divided into cloves
- Onion – 1, cut into wedges
- Red Capsicum 1, quartered and deseeded
- Extra-Virgin Olive Oil
- Salt
- Ground Black Pepper
- Rosemary – 4 to 5 sprigs
- Thyme – 4 to 5 sprigs
- Balsamic Vinegar, for dressing
- Black Olives – 25 to 30
- Rocket Leaves, for garnish
Method:
- Preheat oven to 190C.
- Line 2 roasting pans with baking paper.
- Place sweet potato, carrots and potatoes in one pan.
- Add the zucchini, garlic, onion and capsicum in another.
- Drizzle the vegetables generously with oil, sprinkle with salt.
- Add the rosemary and thyme.
- Roast for 30 to 45 minutes, turning several times.
- Combine all the vegetables in one pan.
- Splash the vinegar generously into the hot pan and stir the vegetables around.
- Add plenty of ground black pepper and handful of black olives.
- Transfer to serving plates, scatter with olives and drizzle the dressing over.
- Garnish with rocket leaves.
- Serve.